Deep South  

  
 
The Backstory: 
This blend is an American craft roaster's answer to French Roast big and dark, but with more depth and nuance than a typical French roast.  Great by many prep methods, including espresso.

Cupping Notes:
Huge body. Smoke, leather, pipe tobacco, hints of dark fruit. 
  
Now Only $13.28/lb  

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The Backstory: 
Beginning in 1928, Manuel Rojas and his sister Romelia had visions of growing coffee in the Tarrazú region. They became one of the first families to plant coffee in this famous region. Soon after seeing the quality of the coffee produced and its distinct acidity and aroma, the majority of peasants and farmers changed crops from sugar to coffee.
The pure air and crystal clear waters of Tarrazu are what made Roberto Montero Castro fall in love with the slopes of San Marcos de Tarrazu. Given that the Rojas family had no immediate descendants, they sold their farm and mill to this visionary. Completely dedicated to this passion, Montero actually offered assistance in farming techniques and consultative services to the peasant farmers of Tarrazu.
Blessed with just the right amount of tropical acidity, the soil of Tarrazu produces a coffee of tremendously unique quality. On these soils Don Roberto Tarrazu was born, grown at no less than 4200 feet with bril- liant acidity, a full body and rich aroma.

 
Cupping Notes: 
Simple, sweet, balanced. Cocoa powder, honey.
 
 
Now only $13.60/ lb 
 
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Happy Thursday! 
 
Even though summer doesn't "officially"start for another couple of weeks, it certainly feels like it here in N.C.  Our regulars are excited that we have brought out the iced coffee.  The biggest question we get is how do we make our iced coffee.  All the rage now is cold brew.  If you're interested in learning how to make cold brewed coffee, here are the steps:
PREPARATION
  1. In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
  2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
 Yes, cold brew seems simple.  I don't know about you, but having to strain the coffee through a filter twice?  Cheesecloth?  And, don't forget that it sits on the counter overnight.  How is that iced coffee?  Sounds more like room temperature coffee to me.  Hey, if that's your thing, go for it!

We prefer the old fashioned way.  Brew a pot of coffee, stick it in the fridge overnight, the next day, pour and enjoy!  :-)

If iced coffee is not your thing, we have a nice line of teas that make excellent iced teas.  Two of my favorites are the Masala Chai and the Blueberry Tisane.  Here's a tip for parents,  the Blueberry Tisane is caffeine free, natually sweet, has a nice blue color and is a great alternative to Kool Aid!


Have a great weekend!
   
Debbie, Jim and Sean




 

 

 

Muddy Dog Roasting Company |919-371-2818 | sales@muddydogcoffee.com | www.muddydogcoffee.com